Venison with pumpkin sugo

Venison with pumpkin sugo

14 ratings

Markus Ihle, S.Pellegrino Young Chef


„A hearty and well-balanced dish that is fantastic for Christmas!“

Difficulty

Medium 👍
90
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
900 g
venison tenderloin
6½ tbsp
butter (divided)
1 tbsp
juniper berries
250 ml
heavy cream (divided)
300 ml
game stock
2 cloves
garlic (divided)
2
shallots
25 g
ginger (divided)
20 g
parsley
100 g
carrots
50 g
Parmesan cheese
450 g
potatoes
450 g
Hokkaido pumpkin
10 g
pumpkin seeds
1 sprig
rosemary
salt and pepper to taste
nutmeg to taste
sugar to taste
Metric
Imperial
  • 900 g venison tenderloin
  • 6½ tbsp butter (divided)
  • 1 tbsp juniper berries
  • 250 ml heavy cream (divided)
  • 300 ml game stock
  • 2 cloves garlic (divided)
  • 2  shallots
  • 25 g ginger (divided)
  • 20 g parsley
  • 100 g carrots
  • 50 g Parmesan cheese
  • 450 g potatoes
  • 450 g Hokkaido pumpkin
  • 10 g pumpkin seeds
  • 1 sprig rosemary
  • salt and pepper to taste
  • nutmeg to taste
  • sugar to taste

Utensils

  • 2 frying pans
  • oven
  • vegetable peeler
  • hand blender
  • sieve
  • chef's knife
  • mortar and pestle
  • aluminum foil
  • 2 saucepans
  • cutting board
  • grater
  • large pot

Enjoy with

Barolo
For this rich, flavor-packed dish, you need an equally robust wine pairing—like the Italian king of reds, Barolo.

Nutrition per serving

Cal
571
Protein
44g
Fat
33g
Carb
30g

Step 1/10

Preheat oven to 90°C/200°F. Remove tendons from venison, then cut 1 piece per portion. Lightly salt each piece. Heat a frying pan over medium-high heat, add butter, and fry venison until all sides are browned. Remove from heat and transfer to the oven for approx. 20 min, until venison is cooked but pink in the middle. Cover with aluminum foil and set aside to rest.
  • 900 venison tenderloin
  • 1 tbsp butter
  • frying pan
  • oven
  • chef's knife
  • aluminum foil
  • cutting board

Preheat oven to 90°C/200°F. Remove tendons from venison, then cut 1 piece per portion. Lightly salt each piece. Heat a frying pan over medium-high heat, add butter, and fry venison until all sides are browned. Remove from heat and transfer to the oven for approx. 20 min, until venison is cooked but pink in the middle. Cover with aluminum foil and set aside to rest.

Step 2/10

Lightly toast juniper berries in a dry pan. Gently grind juniper berries with a mortar and pestle. Transfer to a saucepan along with stock and cream. Simmer for approx. 15 – 20 min. Remove from heat and season with salt and pepper.
  • 1 tbsp juniper berries
  • 100 ml heavy cream
  • 300 ml game stock
  • salt and pepper to taste
  • frying pan
  • saucepan
  • mortar and pestle

Lightly toast juniper berries in a dry pan. Gently grind juniper berries with a mortar and pestle. Transfer to a saucepan along with stock and cream. Simmer for approx. 15 – 20 min. Remove from heat and season with salt and pepper.

Step 3/10

Meanwhile, peel and mince shallots, garlic, and ginger. Finely chop parsley, grate carrots and cheese, and peel and cube potatoes.
  • 2 shallots
  • 1 clove garlic
  • 10 ginger
  • 20 parsley
  • 100 carrots
  • 50 Parmesan cheese
  • 450 potatoes
  • vegetable peeler
  • chef's knife
  • cutting board
  • grater

Meanwhile, peel and mince shallots, garlic, and ginger. Finely chop parsley, grate carrots and cheese, and peel and cube potatoes.

Step 4/10

Deseed and cube pumpkin. Blanche potatoes and pumpkin for approx. 3 - 5 min. in a large pot of boiling water, drain and set aside, reserving some blanching water for later.
  • 450 Hokkaido pumpkin
  • large pot

Deseed and cube pumpkin. Blanche potatoes and pumpkin for approx. 3 - 5 min. in a large pot of boiling water, drain and set aside, reserving some blanching water for later.

Step 5/10

Heat another saucepan over medium heat, then add some butter. Sauté shallots, garlic, ginger, and carrots until softened and fragrant.
  • 1 tbsp butter
  • saucepan

Heat another saucepan over medium heat, then add some butter. Sauté shallots, garlic, ginger, and carrots until softened and fragrant.

Step 6/10

Add some cream and some of the blanching water to the saucepan, then bring to a boil. Add the pumpkin and potato cubes and simmer for approx. 5 – 7 min. Add parsley, cheese, nutmeg, and salt and pepper to taste. Stir in pumpkin seeds.
  • 150 ml heavy cream
  • 75 ml blanching water
  • 10 pumpkin seeds
  • nutmeg to taste

Add some cream and some of the blanching water to the saucepan, then bring to a boil. Add the pumpkin and potato cubes and simmer for approx. 5 – 7 min. Add parsley, cheese, nutmeg, and salt and pepper to taste. Stir in pumpkin seeds.

Step 7/10

Heat frying pan over medium heat, then add some butter, garlic, ginger, and rosemary. Warm and coat the venison in the butter, then add pepper to taste.
  • 1 tbsp butter
  • 1 clove garlic
  • 15 ginger
  • 1 sprig rosemary
  • pepper to taste
  • frying pan

Heat frying pan over medium heat, then add some butter, garlic, ginger, and rosemary. Warm and coat the venison in the butter, then add pepper to taste.

Step 8/10

Pass juniper cream through a sieve and discard the berries.
  • sieve

Pass juniper cream through a sieve and discard the berries.

Step 9/10

Season to taste with nutmeg, salt, and sugar, then add cold butter and use a hand blender to purée until foamy.
  • 50 cold butter
  • nutmeg to taste
  • salt to taste
  • sugar to taste
  • hand blender

Season to taste with nutmeg, salt, and sugar, then add cold butter and use a hand blender to purée until foamy.

Step 10/10

Serve slices of venison over the pumpkin ragu and drizzle with juniper cream. Enjoy!

Serve slices of venison over the pumpkin ragu and drizzle with juniper cream. Enjoy!